I am a huge fan of recipes that use cauliflower as a substitute for any starchy, carbohydrate laden foods. I found this one on Pinterest.
Cheesy Chipotle Cauliflower Casserole (Low Carb and Gluten Free)
A low carb and gluten free cauliflower casserole recipe with a Mexican twist!
Serves: 4 servings
Ingredients
For the puree:
- 1 head of cauliflower
- 2 Tbsp heavy cream
- 1 Tbsp butter
- ¼ cup sharp cheddar cheese, shredded
- 1 Tbsp (or more) chopped chipotles in adobo sauce (canned)
- ¼ tsp garlic powder
- salt and pepper to taste
For the casserole:
- ½ cup salsa verde
- ½ cup sour cream
- ½ cup chopped raw tomatoes
- ¼ cup chopped pickled jalapenos (optional)
- 1 cup sharp cheddar cheese, shredded
Instructions
For the puree:
- Clean and trim the cauliflower, breaking it into medium sized pieces. Place in a microwave safe bowl with 2 Tbsp of cream and 1 Tbsp of butter. Microwave, uncovered, on high for 10 minutes. Stir to coat cauliflower with cream/butter mixture. Microwave for another six – eight minutes on high (or until cauliflower is tender). Remove from the microwave and put into a high speed blender or food processor along with the cheese, chipotles, and garlic powder. Puree until smooth. Season with salt and pepper to taste.
For the casserole:
- Spread the puree in an 8 x 8 casserole dish. Spread on the sour cream, then the salsa verde. Sprinkle the chopped tomatoes and jalapenos on top. Cover with the shredded cheese.
- Bake in the oven for 30 – 40 minutes at 375 degrees (F), or until the cheese is golden brown and bubbling. Cool for 5 minutes before serving.
Notes
Approx nutrition info. per serving: 335 calories, 26g fat, 6g net carbs, 14g protein
This looks great! I am trying to do more experimenting with cauliflower vs. carb-filled crusts, etc.. I have quite a bit of frozen cauliflower that I need to use up–I’m trying to get those freezers emptier so I can re-fill them with fresh garden produce this summer. I had great success with frozen cauliflower when I made a cauliflower pizza recently.
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